Lentil flour is a fine powder resulting from systematic grinding
or sieving protein and fiber-rich lentils that has recently been used in an
increasing variety of food products in the bakery, snack, pasta, and other food
categories. New research has recently opened a whole new world of functional
use opportunities for lentil flour, including breading and coating systems for
fried foods including fried chicken, fried fish, and potato products.
During this on-demand webinar Lentils.org explores the positive attributes that lentil flour can bring to improve your existing breading and coating systems to:
William (Bill) Ryzniczuk, Research Technician, Prairie Research Kitchen @ Red River College Polytechnic
Bill Ryzniczuk is a research technician at the Prairie Research Kitchen at Red River College Polytechnic. Bill is a graduate of the Food Science program at the University of Manitoba, Culinary Arts program at Red River College as well as the Meat Processing program at Olds College. Bill combines his knowledge in food science with culinary skills to produce chef driven innovation with the Prairie Research Kitchen at Red River College Polytechnic.
Janelle Courcelles, Director of Quality & Processing, Pulse Canada
Janelle Courcelles is the Director, Quality and Processing at Pulse Canada who oversees marketing, technical and research initiatives related to pulse quality for processing, milling, and fractionation. Ms. Courcelles holds a MSc in Food Science with expertise on genetic and environmental influences affecting ingredient quality and analytical techniques to evaluate ingredient performance.
James Bickmore-Hutt, Corporate Chef, Lentils.org
Working around the globe in the foodservice and research and development industries has allowed James to develop an appreciation for delicious food and consistent process of production. A graduate of the Culinary Institute of America's Culinary Science program, Chef James brings a diverse skill set and background to each culinary project. In collaboration with Lentils.org, he works to help find new, varied, and delicious applications for lentils in the changing diets of the American market, by addressing both the need for skill appropriate methods and consumer demanded flavor identity.
Length: 30 minutes
Contact hours: .50
Date recorded: April 26th, 2022
During this on-demand webinar Lentils.org explores the positive attributes that lentil flour can bring to improve your existing breading and coating systems to:
- Increase crispiness
- Improve color development and uniformity
- Increase hold times related to crunch/crispiness
- Other benefits including reduced cook time, and potential removal of allergens
William (Bill) Ryzniczuk, Research Technician, Prairie Research Kitchen @ Red River College Polytechnic
Bill Ryzniczuk is a research technician at the Prairie Research Kitchen at Red River College Polytechnic. Bill is a graduate of the Food Science program at the University of Manitoba, Culinary Arts program at Red River College as well as the Meat Processing program at Olds College. Bill combines his knowledge in food science with culinary skills to produce chef driven innovation with the Prairie Research Kitchen at Red River College Polytechnic.
Janelle Courcelles, Director of Quality & Processing, Pulse Canada
Janelle Courcelles is the Director, Quality and Processing at Pulse Canada who oversees marketing, technical and research initiatives related to pulse quality for processing, milling, and fractionation. Ms. Courcelles holds a MSc in Food Science with expertise on genetic and environmental influences affecting ingredient quality and analytical techniques to evaluate ingredient performance.
James Bickmore-Hutt, Corporate Chef, Lentils.org
Working around the globe in the foodservice and research and development industries has allowed James to develop an appreciation for delicious food and consistent process of production. A graduate of the Culinary Institute of America's Culinary Science program, Chef James brings a diverse skill set and background to each culinary project. In collaboration with Lentils.org, he works to help find new, varied, and delicious applications for lentils in the changing diets of the American market, by addressing both the need for skill appropriate methods and consumer demanded flavor identity.
Length: 30 minutes
Contact hours: .50
Date recorded: April 26th, 2022